Mango Dal Or Mavidikaya Pappu

Mango Dal Or Mavidikaya Pappu - Plattershare - Recipes, food stories and food lovers

About Mango Dal Or Mavidikaya Pappu

"Dal" is one of the ‘must cook’ dish for your Valentine. It is the quintessential dish in any Indian household. There are umpteen varieties to make this dish. One can either make it plain, or add a range of vegetables to it. Varied vegetables combined with tur dal (split pigeon peas) add an ‘oomph’ to this ‘pricey” yet essential dal. Some of the common combinations made every day in my household are listed below along with the Telugu names for the respective dish: a) Tomatoes, Tamata pappu b) Palak, Palak pappu. I have posted the receipe for this dish on my blog: c) Yellow cucumber, Dosakaya pappu d) Methi leaves, Menthi pappu e) Green amaranth, Thotakura pappu f) Green Sorrel leaves, Chukkakoora pappu g) Kenaf leaves, Gongura pappu h) Raw mango, Mavadikai pappu Amongst these one of my favorite happens to be ‘the simple Mango dal’. Typical of a South Indian, all my family members love this ‘tangy’ dish. Except my Dad, starkly defying the fact that he is an unique South Indian whose culinary preferences vary for the rest especially with regards to tanginess. Come summer, my mother used to frequently make this ‘summery’ dal to be savored with hot rice! Throughout the hot summers, this was one ‘cooling’ dish we used to look forward to. We have grown up savoring this wonderful dal and feel very much nostalgic about this dish.
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Recipe Time & More

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Served AsDinnerLunch
Servings - 2


  • 1 Mango check for sourness medium sized raw
  • 2 cup Pigeon Peas tur dal soaked for minutes split
  • 1-2 Red Chillies
  • 1-2 Green Chillies
  • 1/4 tsp Turmeric Powder
  • a sprig Curry optional
  • 1-2 tsp Salt or as per taste
  • Seasoning for
  • 2 tsp Oil
  • 1 tsp Cumin Seed jeera
  • 1 tsp Mustard Seeds
  • 1/4 tsp asafoetida hing


  • Soak tur dal in little water, just enough to cover it, for 10-20 minutes. Soaking the dal, will ensure that it is cooked faster. Peel the raw mango and make medium sized pieces of it.
  • Check for its sourness, if it is not very sour, add more mango pieces. Place it in a small cup. Place the dal in a pressure cooker along with the water and cover it with a lid. Place the raw mango on top of this.
  • Pressure cook until 4-5 whistles are let out. Once this is cooled, add the cooked dal and raw mango in a vessel. Mash the raw mango pieces and dal well so as to blend together.
  • Add turmeric and green chilli pieces. Cook over slow flame for 2-3 minutes. Add curry leaves and salt, simmer for a minute. Put off the heat.
  • For seasoning, heat oil, add jeera, followed by mustard seeds. Let the mustard seeds splutter. Add red chill,i broken into pieces and hing.
  • Saute for few seconds and put off the heat. Add this to the cooked dal. Mix well. Savour this ‘tangy’ dal with hot rice!

Recipe Notes

This dish is made with cooked split pigeon peas and raw mangoes, tempered with cumin, seeds, red chillies, mustard seeds and asafetida. The dal along with the raw mango,  these two ingredients run and swirl together, amplifying each other’s flavor.
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Aparna Parinam
Aparna Parinam

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